| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 12 | Servings | |
INGREDIENTS
| 3 | c | Finely chopped almonds |
| 1 1/2 | c | Sugar |
| 1/2 | c | Flour |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Salt |
| 10 | Eggs separated | |
| 1/2 | c | Orange juice (fresh) |
| 1 | lg | Orange, grated zest of |
| 2 | tb | Finely chopped candied ginger |
| Powdered sugar for garnish |
INSTRUCTIONS
by: Louise Fiszer, copyrite l995 by BPE, Inc. (all from same author) Preheat oven to 350*F. Oil or spray a 10 Inch tube pan. Combine nuts with 1/2 cup of the sugar, flour, ground ginger and salt. Beat egg yolks and the remaining sugar until thick and pale, about 8 minutes. Stir in the orange juice zest and candied ginger. Fold nut mixture into yolk mixture with a spatula. In a large bowl beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Fold whites into yolk batter and pour into prepared pan. Bake until a toothpick inserted in a centre comes out clean, about 45 minutes. Let cool in pan, then invert onto serving plate. Dust with powdered sugar. Serves 12. Posted to JEWISH-FOOD digest V96 #092 From: alotzkar@direct.ca (Al) Date: Mon, 2 Dec 1996 11:36:21 -0800
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